Pound cakes originated in Europe in the first half of the 18th century and originally weighed 4 pounds! That was because a traditional pound cake contained one pound each of sugar, butter, flour and eggs.
Here’s my take on pound cake: If I could get away with it, I would slice it horizontally about 1/4 of an inch below the crusty top, take the top part and leave the rest of it for everyone else. Frankly, I love the taste of a pound cake, but find most of them too thick and a little on the dry side. That’s why I usually make a simple glaze to add some moisture.
On the other hand, coffee cake is one of my favorite cakes because of the streusel topping. What if a pound cake and coffee cake got married? That’s exactly what happened in my coffee cake pound cake.
